Recipe By AMULHERN
Rating
Published Jun 8th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 4 servings Calories 294.7

This is a great, fresh summer side dish with sauteed zucchini, garlic, carrots, balsamic vinegar, and the bright taste of fresh lemon juice. It goes great with any meal.

Recipe Ingredients

  • 1 cup orzo pasta
  • 2 tablespoons extra virgin olive oil
  • ½ red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped carrot
  • 1 small zucchini, quartered and sliced
  • 2 tablespoons balsamic vinegar
  • salt and pepper to taste
  • 1 lemon, juiced

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to boil. Add orzo, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  2. 2 Meanwhile, warm olive oil in a large skillet over medium heat. Stir in onion, garlic, and carrot, and cook for 2 minutes. Stir in zucchini, and cook for 2 minutes more. Pour in 1 tablespoon balsamic vinegar, and deglaze pan. Reduce heat to medium low, and season with salt and pepper. Add orzo to skillet, then stir in remaining 1 tablespoon balsamic vinegar and lemon juice.

Nutrition Facts

  • Calories 294.7
  • Carbohydrate 48.6 g
  • Fat 8.2 g
  • Fiber 5 g
  • Protein 8.5 g
  • Saturated Fat 1.2 g
  • Sodium 30.8 mg
  • Sugar 4.5 g

Reviews

  1. 8/15/07 original review Wow so good! I didn't have any orzo so I substituted acini de pepe which I had left over from making italian wedding soup. Everything blends together so well; this is a refreshing side dish. Thanks AMULHERN. EDIT I made this again using orzo and also added a bit more garlic. I - Read more ...
  2. I actually made this as a main dish for my daughter. I added in some basil and oregano and only used the juice of half a very large lemon. I also sprinkled some parm over it just before serving. My daughter liked this and said she would definitely eat it again but did say she - Read more ...
  3. We thought this was very good. Added some needed seasonings and sprinkled with a bit of parm. Thanks!
  4. I used maybe 1/4 cup of white onion I omitted the garlic (but used a couple shakes of garlic powder with the salt and pepper) and I added 1 stalk of celery chopped and cup or so of broccoli florets. And this turned out just okay. My husband was not thrilled and my daughter wouldn't - Read more ...
  5. This recipe has it all. Great taste low fat easy to prepare ingredients most cooks would have on hand and colorful in appearance. You could easily substitute other vegetables. Thanks for a great recipe!
  6. Great! I didn't have any lemon juice so I just omitted it. Just before I served it I put in two TBS of fresh parmesan and it was GREAT! My family loved it and it was super easy to make.
  7. Yummy! I didn't have any balsamic vinegar so I added a a balsamic vinegarette dressing and it came out pretty good still.
  8. The cooking of the veggies took away their fresh flavor. I believe this would have tasted best wiith raw veggies with the vinegar olive oil lemon juice and seasonings used as a dressing.
  9. Excellent! My family loved it. I added a pinch of sugar to mild the taste a bit. It was also good as leftovers.

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